Curried Fried Rice Recipe

Although most proper Indian chefs and cooks would never use a generic store-bought curry powder – I do believe however, that a good home made curry powder does have its place in certain recipes; well at least in my kitchen. So I have come up with my very own “all-purpose” curry, which works well with most dishes especially the fusion dishes. I have also included a recipe for my Curried Fried Rice as well.

Feel free to change up the spices and the amounts according to your own personal taste; you can be as creative as you wish.

In a large deep skillet or wok on medium high heat, add the ghee. When hot, add the onions and sauté until just translucent. Next, add the ginger and the curry leaves. Stir and add the curry powder, let cook for a minute or so and add in the carrot & red bell pepper. Mix well, season with salt/pepper and let cook for a few minutes before adding in the cooked rice – this may be done in batches. Stir well to coat the rice with all the spices & then add the cashew pieces along with the raisins (and any soaking liquid). Now reduce the heat to low, cover and let cook for just 4-5 minutes. Lastly, finish the dish by stirring in the green peas. Garnish with the chives and serve hot as part of any Indian meal.

Instead of adding curry powder, feel free to make this recipe using your favorite variety of curry powder or even Thai curry pastes such as green, red, yellow, Panang or Massaman curry pastes.

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